Description

These Cheeseburger Stuffed Tater Tot Cones with a Colossal Cheese Volcano are a fun and delicious twist on classic cheeseburgers. Crispy baked tater tot shells are filled with seasoned ground beef and onions, topped with melty cheddar cheese for a gooey, irresistible finish. Perfect as a party appetizer or a creative family dinner, served with ketchup and mustard for dipping.

Ingredients

Scale

For the Tater Tot Shells

2 cups frozen tater tots
Cooking spray or oil for greasing

For the Cheeseburger Filling

1 lb ground beef
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup pickles, chopped (optional)

For Serving

2 cups shredded cheddar cheese
Ketchup for serving
Mustard for serving

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Instructions

Preheat and Prepare Cones: Preheat your oven to 425°F (220°C). Grease cone-shaped molds or fashion cones out of aluminum foil, ensuring they are sturdy for shaping the tater tot shells.
Shape Tater Tot Shells: Place frozen tater tots around each cone, pressing gently to create an even shell that fully covers the mold. Take care to form the tater tots tightly for a solid structure.
Bake Tater Tot Shells: Bake the tater tot cones on a baking sheet for 25-30 minutes until they are golden brown and crispy, turning them halfway through to ensure even cooking on all sides.
Cook Cheeseburger Filling: While the shells bake, cook the ground beef and finely chopped onion in a skillet over medium heat, stirring occasionally. Season with garlic powder, smoked paprika, salt, and pepper to taste. Once cooked through and browned, drain any excess fat.
Fill the Tater Tot Cones: Carefully remove the crispy tater tot shells from the oven and gently slide them off the molds. Fill each cone with the cooked cheeseburger mixture. Add chopped pickles if using.
Add the Cheese Volcano: Generously top each stuffed cone with shredded cheddar cheese to create the cheesy ‘volcano’ effect, making sure the cheese covers the filling completely.
Melt the Cheese: Return the filled cones to the oven and bake for an additional 5-7 minutes, or until the cheddar cheese is melted, bubbly, and slightly golden on top.
Serve: Serve the stuffed tater tot cones hot with ketchup and mustard on the side for dipping.

Notes

Use aluminum foil cones if you don’t have a mold, but be sure they are sturdy to maintain the cone shape.
Make sure to press the tater tots firmly to avoid gaps and to create a solid shell.
Feel free to customize the filling by adding diced tomatoes or cooked bacon bits for extra flavor.
For a spicier version, add a pinch of cayenne pepper or chili powder to the beef mixture.
Leftovers can be reheated in the oven for best crispiness; avoid microwaving to prevent sogginess.